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Ginataang Halo – Halo Recipe


  • 250 g glutinous rice sweet rice flour
  • 6 saba sliced
  • 5 cups thin coconut milk or water
  • 250 g ripe langka canned will do
  • 6 pandan leaves optional or (anise seeds)
  • 200 g cooked sago pearls
  • 225 g camote sweet potato, cubed
  • 300 g white sugar or muscovado sugar
  • 225 g gabi taro root, cubed
  • 225 g ube purple yam, cubed
  • 2 cups coconut cream


  • Combine rice flour with 250 ml water and form into small balls.
  • Place the coconut milk in a casserole and bring to a boil. Add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.
  • Stir in sugar and coconut cream. Then transfer to a serving bowl.